Divide the mixture evenly among the cases (about 1/4 cup batter per case).Bake for about 20 minutes, until the cupcakes are light golden. When they are ready, a skewer or thin-bladed knife inserted into the centre of a cupcake will come out without any batter attached, and the cupcakes should spring back when lightly pressed in the centre.Allow the cupcakes to cool in the pan for about five minutes, and then place them on a wire rack to cool completely.

When cupcakes have cooled, make glace icing (see instructions below). Use a knife or offset spatula to spread the cupcakes with the icing. If you wish to attach decorations, do so before the icing sets. We decorated the cupcakes with sprinkles and icing flowers.

Store the cupcakes in an airtight container at room temperature. The cupcakes can be made up to two days before serving. If sprinkles are used, the colour may bleed into the icing over time.

57 Comments:

mmmm i love cupcakes, i'm going to try this recipe today! i have a couple of Q's:1. to make chocolate cupcakes, is it possible to just add cocoa powder, or is the recipe quite different?2. i don't think they sell self-raising flour in germany - do you have the measurements of baking powder and baking soda if needed to be added separately?3. do you have a cream cheese icing recipe?thanks so much! :)

I absolutely LOVE the website! I made these cupcakes yesterday and they tasted great - but am currently on the search for a more 'dense/soft' receipe - similar to the type of cake/cupcake you would find in the local bakery.

Rather than adding cocoa to this recipe, we recommend that you use a recipe designed to produce chocolate cupcakes.

If your baking powder package doesn't have any instructions for making self-raising flour, you could use 188g (1 1/4 cups) plain flour and 2 1/2 teaspoons baking powder to replace the self-raising flour in this recipe.

I am a huge huge HUGE fan of your recipes! Your recipes are the most trustworthy ones in www - my favourites are the banana cake and white chocolate mudcake recipe! Four thumbs up (fingers and toes!) :)

i just wanted to say they were absolutley delicious! and i love every single recipe i have made from your website.. you come highly reccomended to everyone i know!thank you so muchand keep the recipe's flowing!emma

Using lemon juice in place of some or all of the water in the icing should work well. Adding zest to the batter would add lemon flavour without changing the batter's consistency. If you add lemon juice to the batter, we suggest that you use it to replace some of the milk.

Did the crunchy layer on top of the cupcakes soften once the cupcakes were iced?

I just made these cupcakes also, however mine sunk in the middle and were crunchy all the way through. It's like the sugar crystalised and became chewy. This isn't the first time this has happened either, I've used a similar recipe and it happened as well. I'm desperate to know why, what I'm doing wrong I followed the recipe to a tee. Is it vanilla essence the same as vanilla extract...could this be the reason?

To the person who asked about freezing the cupcakes: The cupcakes are suitable to freeze. We use paper-lined foil cupcake cases so the cases won't be soggy when the cakes have thawed. Before freezing the cupcakes, wrap them in plastic wrap, either individually or in small groups, and place them in an airtight container. We remove the plastic wrap before thawing and ice the cakes once they have thawed.

the cupcakes were delicious! very light, springy and soft inside. the only thing was my icing turned out really bad so i had to just mix icing sugar with normal water, but overall, this was pretty good.

I made these cupcakes twice last week. Super easy. I did one batch gluten free by substituting off-the-shelf gluten free self raising flour - worked a treat! Only thing I would say, this recipe made more like 14-16 cupcakes for me, when I divided the batter evenly I got some unsightly spillage over my patty pans! Love the site!!

I have made this recipe over and over without modification and have successfully frozen them icing and all in an airtight container without any wrapping. An individual cake will thaw immediately when placed in the microwave on "defrost" for 30 seconds.

These were amazing. REally light and fluffy and not too sweet. I did replace the white sugar for 1/2 cup of brown sugar and they were just nice.I only baked them for about 15-18 mintues. Very good recipe. Thank you!

These cupcakes are so delicious! I have made them twice now with my 3 yr old, & she loves them! Usually she only has a bite or 2 & wastes the rest of the cupcake, but she ate 3 in a row!Only change I made was adding 3 tsp of homemade vanilla essence, cos we're vanilla fiends in this house!

I have never been able to successfully make a batch of cupcakes until I used this recipe. Amazing - the easy step by step photos helped make the cupcakes really light and fluffy! Thanks for the great recipe. Will be using this recipe again :).

I have made these cupcakes so many times now, they are so easy to make and I always get comments on how tasty they are. I made them today with my daughter for mothers day and we topped the icing with marshmallow flowers.

I just want to thank you girls. I tend to make cakes from a pack mixture, this is the first attempt, from scratch, cupcakes. Totally two thumps up. Made for a friends bday. And it's always a good sign when you look back and they're still trying to lick that last crumb. Awesome recipe ladies!!!

Hi there, I have been trying to find a vanilla cupcake recipe and all I say is that I have found it and they are DIVINE!!!! They are moist and light and fluffy and have a great smooth texture. I didn't have castor sugar, so I sifted my granulated sugar and added 2 tsp of vanilla extract (and will probably add a touch more). I ate 2 last night and had to stop myself - they are awesome! Anyone looking for a vanilla cupcake recipe should look no further! Thank you!!

Made these and they turned out amazing .. I made a variation to this recipe by separating the mixture into four equal parts, colouring each part with a different colour and then layering each cupcake with the four colours. The guests were totally impressed with the result and the taste was amazsing too to top the experience. Thank you ladies :-)

This is by far the best vanilla cupcake recipe. I also use it as a base to make many other cupcake creations, adding berries, nuts, choc chips, coconut! whatever i feel like really, and it works every time!!!!The other day i had no milk, so i used cream instead (diluted with a few Tbs water and still worked perfectly!

I love this recipe and have made these yummy cupcakes many times! I want to make them for my little man to take to pre school for his birthday tomorrow but I can't use eggs due to other kids allergies. What would you suggest to use in place of the eggs? Thanks :)

Hi,i loved the cupcakes. i wanted to make them for a function next week.the only issue i had was my icing was too runny.i was just wondering was it beacuse i used icing sugar mixture instead of pure icing sugar. Your help would be greatly appreciated.Would it be ok to add food colouring to icing?